OrganumAuthor :
Hardback
Published : Thursday 4 December 2014
You may also like ...
by
Hardback
01 Oct 2010
>>
€48.20
Extended stock - Dispatch 5-7 days
by
Hardback
04 Dec 2014
>>
€48.20
Extended stock - Dispatch 5-7 days
by
Hardback
01 Sep 2018
>>
€43.38
Extended stock - Dispatch 5-7 days
Description
While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal - yet grounded - cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity and purity. In his new book Peter invites the reader to share in his private obsession with nature - when not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location.
Reviews